Lemon Pepper Prawns with Saffron Cauliflower-“Rice”

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Lemon Pepper Prawns with Saffron Cauliflower-“Rice”

It is no question that white rice offers very little nutrition benefit and, surprisingly, even though we pay extra for brown rice, its macronutrient distribution (carbohydrates, fat, and protein) is only marginally superior to the white counterpart.

In this recipe, cauliflower is used in place of rice as a lighter and more nutritious alternative. Cauliflower is comparatively low in carbohydrates, slow to digest, and an excellent source of vitamin C. (That means that we can have more of it!)

The cauliflower is cooked to a tender – almost creamy – texture and is a perfect canvas for the array of warming spices used to enhance its flavour. The beautiful flecks of red scattered throughout the dish are saffron. These delicate saffron threads are naturally aromatic, but even more so when soaked prior to use.


If you have yet to try green chickpeas, they taste like a cross between green peas and traditional chickpeas. Compared to ordinary chickpeas, these green versions are lower in calories and carbohydrates and higher in protein. A sure winner in my book!

The acidic notes of the lemon-marinated prawns are meant to contrast the warming spice notes of the cauliflower. This recipe is simple to prepare and tastes irresistible. I can’t wait for dinner tonight! ♥


Lemon Pepper Prawns with Saffron Cauliflower-“Rice”

Lemon Pepper Prawns
300 g prawns, deveined
1/2 tablespoon fresh lemon juice
1 teaspoon olive oil
Salt and cracked black pepper, to taste
Saffron Cauliflower-“Rice”
450 g cauliflower florets
15 saffron threads
3/4 cup no-salt-added chicken broth
1 tablespoon olive oil
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon curry powder
1 cup frozen green chickpeas
Salt and cracked black pepper, to taste
  1. Remove tails from prawns and place prawns in a bowl.
  2. Drizzle prawns with lemon juice, cover, and let marinate in the refrigerator.
  3. In a food processor, process cauliflower until finely-grated to the size of rice grains. It should produce 4 cups of grated cauliflower.
  4. Soak saffron threads in chicken stock and set aside.
  5. Drizzle 1 tablespoon olive oil in a large pan over medium-high heat and add cauliflower and spices.
  6. Sauté over medium-high heat for about 5 minutes, stirring constantly with a spatula to avoid burning.
  7. Stir in green chickpeas.
  8. Gradually add the saffron-infused chicken stock, stirring in between, until all the liquid is absorbed. Ensure that all the saffron threads are added. Add salt and pepper to taste. Turn off the heat and set aside.
  9. Heat 1 teaspoon olive oil in a non-stick pan over medium heat.
  10. When the pan is hot, add prawns in a single layer without stacking them.
  11. Add salt and pepper to the tops of the prawns.
  12. When prawns are seared on one side, flip them over and sear on the other side. Repeat with salt and pepper.
  13.  When both sides are seared, remove from pan and serve on top of cauliflower.


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